Warm Greek Potato Salad
Recipe by Amy Palanjian
Servings
8people
Servings
8people
Ingredients
  • 24ounces baby red and yellow potatoes, scrubbed and quartered or cut into eighths (around ½-inch size)
  • ¼cup extra-virgin olive oil
  • 3tablespoons white-wine vinegar
  • 2teaspoons Dijon mustard
  • ¼teaspoon salt
  • ¼cup red onion, diced
  • 3tablespoons chopped fresh oregano (or 3 teaspoons dried oregano)
  • 1(14.5-ounce) can chickpeas, rinsed and drained
  • 1pint cherry tomatoes, halved
  • 1 medium cucumber, diced (about 2 cups)
  • ½cup crumbled feta cheese
  • ⅓cup halved Kalamata olives
Instructions
  1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 8–10 minutes. Drain.
  2. Meanwhile, whisk oil, vinegar, mustard, salt, onion and oregano in a large bowl. Add cooked potatoes, chickpeas, tomatoes, cucumber, feta and olives; stir well to coat. Serve slightly warm.